Alpinage is a blend of French charm and Midwestern roots. Orphée, a French native who had never made cheese before moving to America, found himself far from Paris in the heart of Wisconsin at the beginning of 2015. Working as an IT specialist at the time, he quickly felt a pull toward something different—something that truly captured his new home’s spirit and passion for food and entrepreneurship. That’s when he met Paula, the daughter of a family that had been farming for six generations in Manitowoc county. Paula had grown up surrounded by dairy cows and knew the art of cheese-making, learning over the years under the mentorship of her dad, Jerry. Their relationship blossomed over shared meals and conversations about the rich, local tradition of cheesemaking. Together, Orphée’s curiosity and Paula’s expertise eventually sparked the idea to create a cheese company. Alpinage was born. Today, Alpinage thrives by producing cheeses that showcase the perfect combination of Orphée’s French finesse and Paula’s deep-rooted knowledge, bringing a fresh take on artisanal cheese to the heart of Wisconsin, America's dairyland state.
